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Easy Recipe for Jam Doughnuts - featured image
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5 from 4 votes

Easy Doughnut Recipe for Four

This easy doughnut recipe makes four large, soft, bouncy, fluffy and utterly delicious jam doughnuts. Resistance is futile and licking of lips is mandatory.
Prep Time30 mins
Cook Time10 mins
Rising & Proving3 hrs
Total Time3 hrs 40 mins
Course: Dessert
Cuisine: Worldwide
Servings: 4
Calories: 537kcal


  • Thermostatically controlled deep-fat fryer
  • Sufficient oil to deep-fry (this will vary according to your machine - please check instructions)


  • 250 g Bread flour
  • 30 g Caster sugar
  • 30 g Butter softened
  • ½ tsp Vanilla bean paste
  • 1 Egg small, free range
  • 120 ml Whole (full-fat) milk lukewarm
  • 1 tsp Fast action dried yeast / rapid yeast/ instant yeast
  • tsp Salt

For Rolling and Filling

  • 4 -6 tbsp Jam use more/ less depending how jammy you like them
  • 4 tbsp Caster sugar


Make the dough

  • Put the flour, sugar, yeast and salt into a large bowl
  • Add the butter, vanilla bean paste, lukewarm milk and the egg
  • Mix and then knead either by hand or in a stand mixer fitted with a dough hook until the dough is smooth and elastic (around 10 minutes). The dough will start off quite loose but by the time it is fully kneaded it should be soft but not sticky. If it is too sticky during the kneading process, add a little more flour and continue to work the dough
  • Lightly oil a clean bowl and transfer the dough to it. Cover with a teatowel and leave somewhere warm (but not hot) to rise until doubled in size (around 2 hours when air temperatrure is 20C/ 68F)
  • When risen, knock back the dough and turn onto a lightly floured worktop. Divide into 4 equal portions (use scales for accuracy). Roll each piece of dough into a neat ball, then leave on the worktop, covered with the tea towel for another 45-60 minutes until doubled in size

Deep Frying

  • When the dough is almost risen for the second time turn on the deep fat fryer and heat sufficient oil (check your machine instructions for details on this) to 180C/ 350F
  • Cook the doughnuts two at a time to avoid overcrowding the pan. Simply slide each doughnut carefully into the oil to avoid splashes. Time them as they cook and let them fry undistrubed for 2½ minutes, then flip them over and cook for a further 2½ minutes
  • When the time is up they should look nicely browned. Remove using a slotted spoon, draining the oil and let cool slightly on kitchen paper
  • Cook the remaining doughnuts in the same way

Rolling and Filling the Doughnuts

  • Spread the caster sugar out over a flat bowl or plate and roll the slightly cooled doughnuts in the sugar until fully coated
  • Next, check the consistency of your jam. The jam needs to pass easily through the piping nozzle. If it has large chunks of fruit in it these will get stuck in the nozzle. Use a stick blender to pulse the jam until the large lumps have been broken down and a smoother consistency is achieved
  • Spoon the jam into a piping bag fitted with a specialist nozzle for filling doughnuts then pipe approximately ¼ of the jam into the centre of each doughnut
  • Let cool slightly but consume within 12 hours to eat them at their prime


Expert Tips

  • Weigh the dough to ensure you get 4 (or 6) equal-sized balls. This will ensure they cook evenly
  • It is best to cook the dough in pairs to avoid overcrowding and lowering the temperature of the oil too much
  • Use a timer to keep check of how long your doughnuts have been cooking for. It is very easy to misjudge without
  • If making 6 smaller jam doughnuts, the cooking time will be reduced slightly – aim for 2 minutes each side
  • Caster sugar or golden caster sugar are the best options for rolling the doughnuts in as they are soft and delicate
  • Ring the changes in this easy doughnut recipe by flavouring your sugar – vanilla-infused sugar is wonderful. Alternatively, mix a little cinnamon into your sugar before rolling the doughnuts
  • Stand the doughnuts up in a tin or flat bowl before filling with jam. It is so much easier to fill them this way as you have both hands free. If they are lying flat on a worktop, one hand will always have to hold the doughnut still
  • Use a specialist piping nozzle to fill the doughnuts. It will still be a messy business, but this inexpensive bit of kit will make your doughnut-making life that much easier
  • Remember to puree any lumpy jam with a stick blender. Large pieces of fruit will clog up the piping nozzle


These doughnuts are best eaten fresh. They are delicious when still slightly warm and certainly need eating with 12 hours of being fried to ensure freshness.
Once cooked and cooled, these doughnuts can be frozen. Defrost fully at room temperature before consuming.

Nutritional Information

The values presented are calculated on the basis of 1 tbsp of oil being absorbed by each doughnut during the cooking process. This is not an exact figure and will vary according to oil temperature and exact size of the doughnut. Please treat these figures as a guide only.


Calories: 537kcal | Carbohydrates: 69g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 158mg | Potassium: 146mg | Fiber: 2g | Sugar: 22g | Vitamin A: 295IU | Calcium: 49mg | Iron: 1mg